Goji berry are filled with powerful antioxidants and have compounds rich in vitamin A (click here for more info. about Goji berry), and there are many benefits from mulberries (click here for more info. about mulberries). Knowing that I have decided that I can have this bread as many as I want, guilt free.
Well, this bread is, to me, a gateway to more difficult bread recipes I will be attempting in the future. I want to start with an easy one; this bread requires no kneading and no proofing. I put all the healthy ingredients because I want my family to have them, too. Without disguising them in this bread, they probably won’t eat goji berries or mulberries by itself.
It’s best eating on the same day, so waking up a little early to make this for breakfast. I know you want to.
Goji Berries Irish Soda Bread…Serve 12 small bundts
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons organic sprouted pumpkin seeds
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons, unsalted butter, cold, cut into small pieces
- 1 cup golden raisins
- 1/2 cup organic mulberries
- 1/2 cup goji berries
- 1 large whole egg, plus 1 large egg yolk
- scant 1+1/2 cups buttermilk
- 1 teaspoon baking soda
- 1 tablespoon heavy cream OR whole milk
- no-stick bakery spray
Preheat the oven to 350 ํF. Spray small bundt pan with no-stick bakery spray, set aside.
In a large bowl, whisk together flour, sugar, pumpkin seeds, baking powder and salt until well combined. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Fold in raisins, mulberries and goji berries.
In a bowl, whisk together the whole egg, buttermilk, and baking soda until combined. Pour egg mixture into the flour mixture; using a rubber spatula, fold in, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. Fill the dough about 3/4 of each bundt.
In a small bowl, lightly beat the egg yolk with the milk; brush over the loaf. Bake, rotating the pan halfway through, until deep golden brown and a cake tester inserted in the center of the loaf comes out clean, about 30-40 minutes. Transfer the bread to a wire rack to cool completely.
This recipe is adapted from Martha Stewart’s Baking Handbook